Mireille's Journey To Health


Paleo Double Chocolate Zucchini Hazelnut Brownie Muffins

brownie muffin

I love zucchini, but my boys only eat it certain ways.  I can’t just slice it up and stir fry it.  They don’t care for that.  They like it in zoodle form (I think it’s because it makes it more fun), as taco or pizza boats, and grated and mixed into baked treats.  I still had a little hazelnut flour on hand, so I decided to make a chocolate, hazelnut, zucchini type of muffin.  The result was scrumptious!  They’re rich enough to serve as dessert, but still wholesome enough to serve for breakfast.


3/4 cup tapioca flour

3/4 cup hazelnut flour

1 tsp baking soda

3 Tbsp cocoa

1/2 cup coconut butter

1 cup grated zucchini

1/4 cup maple syrup

2 eggs

1/4 cup chocolate chips

Directions:  Preheat oven to 350′ and prepare muffin pan.  Combine tapioca flour, hazelnut flour, baking soda, and cocoa.  In a separate bowl, combine coconut butter, zucchini, maple syrup, and eggs.  Once well mixed, slowly add in the dry flour mixture.  Mix well.  Add in the chocolate chips.  Stir well.  Scoop batter into 12 muffin “holes.”  Bake for 20 minutes.  Enjoy!


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